1. Preheat oven to 450F.

2. In a sauce pan, caramelize onion slices in ~1 tbsp. good quality olive oil. Be careful not to burn. Set aside onions.

3. In the same saucepan you used for the onions, add peppers and cook until tender-crisp. Add a ½ tsp. of good quality butter and mushrooms. Sauté until mushrooms and peppers are soft. Remove from heat.

4.  Mix together peppers, mushrooms, and onions. Let sit for 10-15 minutes so the flavors mix. Sprinkle a little black or white pepper and a little salt. Do not over-salt!

5. Place flatbread on a pizza stone. Add vegetable mix onto flatbread and cover area to your liking. Adjust recipe accordingly; increase/decrease peppers mushrooms and onion portion size.

6. Optional seasoning – dash or sprinkle ½ tsp. of red hot pepper flakes onto vegetable covering flat bread.

7. Add fontina cheese, covering the surface of the flatbread.

8. Bake 15 minutes.

9. While the flatbread is baking place arugula in a bowl. Mix with a little salt, pepper and lemon juice to taste.

10. Remove flatbread from oven once cheese is bubbly and golden brown. Add arugula mix to the surface of the flatbread.

11. Sprinkle 2 tbsp. (to taste) of Parmesan Cheese on top of the arugula. Slice and enjoy!

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